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    Home » Breakfast Recipes

    Vegan Spinach Mushroom Tart

    Published: Mar 14, 2022 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    This savory Vegan Spinach Mushroom Tart with homemade pastry is the best thing for breakfast or brunch and you’ll love the combination of spinach and mushrooms! gluten free option

    a slice of vegan mushroom tart on a white plate with a golden fork on the side

    This easy vegan spinach mushroom tart goes well for dinner as well as brunch! Serve this tart with my gravy for special dinners or with my hollandaise sauce for breakfast.

    a slice of vegan spinach mushroom tart topped with sun-dried tomatoes

    While many vegan savory tart recipes call for pre-made pie crust, I opted to make my savory shortcrust pastry from scratch and I recommend you try it too! The savory pastry comes together within minutes and is just perfect. Rich yet tender, and it holds up well, too.

    The shortcrust pastry is made with all purpose  flour, almond flour, and flax eggs Herbs are added for extra flavor. The filling is savory and packed with flavor from sautéed mushrooms,  onions, and spinach.

    I like white beans as the base of the filling. You can also use a mix of chickpeas and tofu. The tart is savory and hearty. Add some raisins or cranberries to make it festive. Add more veggies for a hearty weekend brunch.

    overhead shot of a vegan spinach mushroom tart topped with onions

    To get that perfect caramelized browned top, we brush the tart with a mix of vegan Worcestershire sauce and oil and bake at 350 degrees Fahrenheit or 30 to 40 minutes. Don’t have Worcestershire sauce? Use some molasses +soy sauce.

    a slice of vegan spinach mushroom tart on a white plate with a fork on the side

    More savory brunch and breakfast options:

    • Scrambled Eggs Pinwheels
    • Breakfast Burritos
    • Chickpea Flour Frittata GF Soy-free
    • Vegan Omelet with Mung bean GF Soy-free
    • Savory Oats Hash GF Soy-free
    • Indian Tofu Scramble – Bhurji GF
    • Chickpea Chilaquiles Gf Soy-free
    • Sweet Potato Hash GF Soy-free
    • Lentil Frittata GF Soy-free
    • Sprouted Lentil Avocado Toast Soy-free

    Print Recipe
    5 from 9 votes

    Vegan Spinach Mushroom Tart

    This savory Vegan Spinach Mushroom Tart with homemade pastry is the best thing for breakfast or brunch and you'll love the combination of spinach and mushrooms! 
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: vegab quiche, vegan mushroom tart, vegan quiche, vegan spinach tart
    Servings: 8
    Calories: 225kcal
    Author: Vegan Richa

    Ingredients

    For the crust:

    • 3/4 cup plus 2 tablespoons almond flour
    • 3/4 cup all purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon Italian herb/blend or Italian seasoning
    • 2 teaspoons flaxseed mixed with 2 teaspoons water
    • 4-6 tablespoons chilled non-dairy milk such as almond, oat or coconut

    For the filling:

    • 2 teaspoons extra virgin olive oil
    • 4 garlic cloves finely chopped
    • 1/2 cup finely chopped onion
    • 4 ounces mushroom chopped small
    • 1/4 cup carrots chopped small
    • 15 ounce can of white beans or chickpeas drained or 1.5 cups cooked
    • 1/4 teaspoon salt
    • 1/2 cup chopped red or green pepper
    • 1/4 teaspoon pepper flakes
    • 2 teaspoons Italian seasoning
    • 1/2 teaspoon dried sage
    • 1 tablespoon vegan worcestershire sauce
    • 2 tablespoons nutritional yeast or use 1 tablespoon miso
    • 1 teaspoon onion powder
    • 1/2 teaspoon black pepper
    • 4 ounces frozen spinach thawed and squeezed To remove the excess moisture (you can use up to 6 ounces of spinach here)
    • 1/4 - 1/2 teaspoon salt
    • 2 tablespoons chopped sun-dried tomato or 1 tablespoon chopped raisins
    • 1/4 cup breadcrumbs
    • 1 tablespoons flaxseed meal mixed with 2 tablespoons water
    • 1 tablespoon lemon juice

    For topping:

    • thinly sliced tomato slices or thinly sliced onion slices
    • 1-2 teaspoon vegan worcestershire sauce
    • 1 teaspoon oil

    Instructions

    • Make the crust: Add the almond flour and all purpose flour, salt, and herbs to a bowl and mix well.
    • Then add the flax egg mixture and 4 tablespoons of non dairy milk and mix well until the mixture is crumbly. If it needs more moisture, then add the milk, 1-2 teaspoons at a time until you get crumbly dough.
    • Grease a 9 inch tart pan. press this dough down in the tart pan evenly. Keep pressing to the edges so that you have tall edges on the side. Prick  some holes in the crust
    • Bake at 350 degrees Fahrenheit( 180 degrees Celsius) for 11-12 minutes.
    • Make the filling: Heat the oil in a skillet over medium heat then add the garlic, onion, mushroom and carrots and 1/4 teaspoon of salt and cook until the mixture is golden and has reduced significantly. Take off heat and set aside to cool.
    • In a bowl, add white beans or chickpeas and mash until 3/4 of the beans are mashed.
    • Then add the onion mushroom mixture and mash again for a little bit. Then add the rest of the ingredients and mix really well.
    • Then add the breadcrumbs as needed, 1-2 tablespoons at a time. The mixture should be lightly moist . It should be able to spread well on the tart.
    • Transfer this mix to the baked crust and even it out really well. Top it with some tomato slices or onion slices.
    • In a bowl, mix the worcestershire sauce and oil and brush all over the tart and bake at 350 degrees Fahrenheit (180c)for 30 to 40 minutes. Then let it cool for another 10 minutes before slicing and serving.

    Video

    Notes

    Nutfree: use a regular pie crust which is flour and oil or vegan butter.
    Gluten-free: use a Glutenfree crust of choice or use oat flour instead of all purpose in the crust. Use oat flour instead of breadcrumbs in the filling.
    Soyfree: Use a mix of coconut amino a molasses and garlic powder as a substitute for vegan Worcestershire sauce
    Oil-free: use broth to sauté 
    You can also bake this without the crust. You can make this into small individual loaf sizes or burger patty sizes and bake them. Increase the glaze to cover the tops so that the tops don't dry out.
    You can also make them into muffin tin similarly and add the glaze accordingly.

    Nutrition

    Nutrition Facts
    Vegan Spinach Mushroom Tart
    Amount Per Serving
    Calories 225 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 498mg22%
    Potassium 474mg14%
    Carbohydrates 31g10%
    Fiber 6g25%
    Sugar 2g2%
    Protein 10g20%
    Vitamin A 2376IU48%
    Vitamin C 4mg5%
    Calcium 115mg12%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    •  the pastry is made with almond flour and all-purpose flour mixed with Italian herb/blend or Italian seasoning, dairy-free milk and flax egg
    • for the filling, mushrooms are sauteed with carrots, onions and garlic cloves
    • chopped red or green pepper add color
    • herbs: 1/2 teaspoon sage, onion powder, pepper flakes, and Italian seasoning add a Mediterranean twist to the filling
    • for that savory cheesy taste, we add nutritional yeast or use miso
    • spinach – you can use fresh or frozen
    • chopped sun-dried tomatoes add chewy texture to the filling – you could also add chopped raisins
    • breadcrumbs soak up excess moisture from the veggies
    • flax eggs help hold the filling together
    • lemon juice intensifies the spinach and mushroom flavor counterbalances the earthiness from the shrooms
    • for the perfect presentation, the tart is topped with sliced tomatoes and onion slices
    • we glaze the tart with vegan Worcestershire sauce and oil for that perfect caramelized browned surface

     

    Tips:

    • Let the tart cool down a bit before slicing and serving.
    • To make this without almonds, use a regular pie crust which is flour and oil or vegan butter.
    • You can also bake this without the crust.
    • You can make this into small individual loaf sizes or burger patty sizes and bake them. Increase the glaze to cover the tops so that the tops don’t dry out.
    • You can also make them into muffin tin similarly and add the glaze accordingly.

    How to make Vegan Spinach Mushroom Tart:

    Make the crust: Add the almond flour and all-purpose flour, salt, and herbs to a bowl and mix well.

    vegan savory pastry bein placed in a tart pan with removeable bottom

    vegan shortcrust pastry

    Then add the flax egg mixture and 4 tablespoons of non-dairy milk and mix well until the mixture is crumbly. If it needs more moisture, then add the milk, 1-2 teaspoons at a time until you get a crumbly dough.

    Grease a 9-inch tart pan and press this dough down in the tart pan evenly. Keep pressing to the edges so that you have tall edges on the side. Prick  some holes in the crust

    Bake at 350 degrees Fahrenheit( 180 degrees Celsius) for 11-12 minutes.

    chopped carrots and onions in a sauteeing pan

    chopped mushrooms and carrots in a sauteeing pan

    chopped veggies in a sauteeing pan

    Make the filling: Heat the oil in a skillet over medium heat then add the onion, mushroom, and carrots and 1/4 teaspoon of salt and cook until the mixture is golden and has reduced significantly. Take off heat and set it aside to cool.

    sauteed mushrooms and carrots in a sauteeing pan


    In a bowl, add white beans or chickpeas and mash until 3/4 of the beans are mashed.

    white beans being added to sauteed veggies in a pan

    white beans being mashed into veggies in a sauteeing pan

    Then add the onion mushroom mixture and mash again for a little bit. Then add the rest of the ingredients and mix really well

    spinach being added to tart filling

    ingredients for vegan tart filling in a sauteeing pan

    breadcrumbs being added to mushroom spinach filling

    Then add the breadcrumbs as needed, 1-2 tablespoons at a time. The mixture should be moist but not overly watery. It should be able to spread well on the tart.

    vegan savory veggie tart filling in a sauteeing pan

    vegan spinach mushroom filling being added to savory pre-baked crust

    Transfer this mix to the baked crust and even it out really well. Top it with some tomato slices or onion slices.

    vegan tart ready to be baked

    vegan mushroom tart being topped with onion slices

    vegan quiche being glazed with worcestershire sauce

    In a bowl, mix the Worcestershire sauce and oil and brush all over the tart and bake at 350 degrees Fahrenheit (180c)for 30 to 40 minutes. Then let it cool for another 10 minutes before slicing and serving.

    overhead shot of vegan spinach mushroom tart

     

     

    a slice of vegan spinach mushroom tart on a white plate with a golden fork on the side

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Morgan L

      December 26, 2022 at 3:44 pm

      5 stars
      I made this for our vegan Christmas dinner and it was absolutely superb! I substituted half a block of tofu for the white beans and added 1.5 Tbs of cornstarch instead of the white beans and the flax seed (since I did not have those on hand). The sundried tomatoes in it are terrific. The whole dish is delicious! Will definitely make this again.

      Reply
      • Vegan Richa Support

        December 26, 2022 at 8:43 pm

        I’m very glad to hear!

        Reply
    2. Yolanda Serra

      May 22, 2022 at 5:34 am

      Absolutely delicious!! Perfect for a Sunday brunch ❤️

      Reply
      • Vegan Richa Support

        May 23, 2022 at 1:17 pm

        ☺️

        Reply
    3. Queenie

      May 19, 2022 at 3:46 am

      Mine is still in the oven, but it smells great. Is it possible to freeze leftovers?

      Reply
      • Vegan Richa Support

        May 20, 2022 at 1:54 pm

        sure. if you end up having any!

        Reply
    4. Noor

      April 24, 2022 at 1:22 pm

      5 stars
      It was delicious!
      However. my tart wasn’t as sturdy as yours in the picture and was gooey, falling apart. Maybe I’ll reduce the liquid from my mushrooms more next time, and add more bread crumbs?

      Reply
      • Vegan Richa Support

        April 26, 2022 at 8:27 am

        good idea – yes mushrooms are like sponges sometimes 🍄

        Reply
    5. LisaH

      March 22, 2022 at 6:35 pm

      5 stars
      This was delicious! I used fresh spinach, so I added it to the skillet to wilt it a bit before adding all the other ingredients. The crust added nice texture to the dish.

      Reply
      • Richa

        March 22, 2022 at 8:12 pm

        Awesome

        Reply
    6. Justin

      March 20, 2022 at 6:22 pm

      5 stars
      made this last night- was excellent! I liked how easy the crust is! (no rolling or resting) the filling was so good, I was eating it before the tart got filled!

      Reply
      • Richa

        March 20, 2022 at 8:15 pm

        Awesome!!

        Reply
    7. lea

      March 20, 2022 at 12:59 pm

      5 stars
      I made the filling of this recipe last night for supper…..Really tasty!… I chose to make mini tarts instead of the full tart and I used premade tart shells. Also, I am unable to eat peppers so I subbed chopped celery. At lunch today, I spread some of the leftover filling on toast….So good!…. Next….your lentil sausage rolls…..

      Reply
      • Richa

        March 20, 2022 at 8:15 pm

        Awesome!!

        Reply
    8. Emily

      March 16, 2022 at 3:12 am

      5 stars
      Thanks for the recipe. I used my own oil pie crust and nettles instead of spinach.
      This filling would be great in sausage rolls too, yum.

      Reply
      • Richa

        March 16, 2022 at 6:11 am

        Awesome!!!

        Reply
    9. Margaret

      March 15, 2022 at 3:19 pm

      Could I make this in a 9×13 pan if I doubled the recipe?

      Reply
      • Vegan Richa Support

        March 16, 2022 at 1:34 pm

        that maybe a tad on the small side

        Reply
    10. Terri

      March 14, 2022 at 7:28 am

      Well it looks like I need to buy a tart pan…or make the patty version in the meantime. I’m looking forward to trying this since it has a bit of the same ingredients as your delicious Lentil Bolognese! Thank you for the consistently great recipes! 🙂

      Reply
      • Richa

        March 14, 2022 at 4:24 pm

        Yes make it into small patties , make sure to glaze well on top. You can also add in some maple syrup to the glaze and bake

        Reply
    11. Lisa

      March 14, 2022 at 7:20 am

      This looks and sounds amazing. I would like to make it without the crust to save myself some calories and carbohydrates. I am hoping it works out and wont stick. 🙏

      Reply
      • Richa

        March 14, 2022 at 4:25 pm

        Use parchment at the bottom

        Reply

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